***REFRIED BEANS***

[puppieluv]

 

***REFRIED BEANS***

Great for freezing!  If you love beans this is the recipe for you.  Always have a bag of beans from the freezer ready to add to any dish.

--2 cups of dried pinto beans that have been picked through to get all the broken and funky-looking pieces taken out
--water

--1 1/2 yellow onions
--1 1/2 red onions
--10 whole garlic cloves
--2 tsp cumin
--1 tsp coriander

The Directions.

You will need to soak the beans overnight. Not only will this soften them better, but it will help release the gas.
Rinse the beans well in a colander, and dump into the slow cooker. Add enough water so the beans are fully immersed, with an two to three inches of water on top. Put the lid on your crockpot. Do not turn on.
Let them soak.

In the morning, drain and rinse the beans under cold running water.

Put them back in the slow cooker with enough clean water to cover the beans with about an inch of water.

Stir in the cumin and coriander.

Peel and cut the onions in half, and put them in the slow cooker. Peel all of the garlic, but toss them in whole.

Cover the pot and cook on low for 8-10 hours, or until the beans are tender.

I cooked ours for exactly 9 hours. The were soft, and some of the beans had split.

Fish out the onion and the garlic cloves. If you want to keep some of the garlic in for flavor, you may. It's your choice. If the beans are soft and you still have a bit of liquid left, carefully drain it, saving a little to help with the smooshing and for added flavor.

Using a potato smasher, or hand mixer, mash the beans.

Now you have two options. You can just start using the beans (the way I did, because I'm pretty darn lazy), or you can scoop hunks of smooshed beans out of the pot and fry them on the stove top with a bit of butter or olive oil (or lard, my fav). Your choice.

No salt was added, so you'll need to season to taste.

These guys go with just about any dish or just in a burrito or quesadillo.  So for goodness sakes, enjoy.

2010 Year of the SLOW COOKER.............Spread the word.

 

[rkoloms]

This is essentially the recipe that I use; I use a lot more cumin, a little chili powder, and a couple of tablespoons of olive oil. Once the beans are thoroughly cooked, I add a little sea salt and cayenne

[tommatsmom]

This sounds great.  I have been wanting to find a recipe for this so I'm glad it's right here.  Will have to try it this weekend!  Thanks!

[onlymikesstacia]

Quoting rkoloms:

This is essentially the recipe that I use; I use a lot more cumin, a little chili powder, and a couple of tablespoons of olive oil. Once the beans are thoroughly cooked, I add a little sea salt and cayenne

I do this too, minus the cayenne. I've been making them for over a year now, they are delicious!

[AKIRAR]

mmmmmmmmmmmmmm sounds easy & delish!Thanks 4 posting, you leave them beans overnight out of the refrigerated right???

[AKIRAR]

mmmmmmm sounds quite & delish! Thanks 4 posting, you leave overnight out of the fridge right???